Anyone else get excited when they have brown bananas? I immediately think about how I want to use them. This is basically Jena’s banana bread recipe in muffin form. My kids get real excited about muffins and adding the chocolate chips guarantees these will get eaten up quickly. I made them for a snack today and will serve them for breakfast tomorrow. It is nice to wake up in the morning knowing breakfast is ready to go. I leave out the nuts due to my son’s nut allergy and add the chocolate chips instead.Taken from 100daysofrealfood.com
1½ cups whole-wheat flour (I use King Arthurs white whole wheat flour)
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½ cup (1 stick) butter, melted
⅓ cup pure maple syrup
2 very ripe bananas, peeled (the riper they are the sweeter they’ll be)
½ cup chopped walnuts (optional)
Preheat the oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
In a large bowl whisk together the flour, baking soda, salt and baking powder. Make a well (hole) in the center of the flour mixture and drop in the eggs, butter, and syrup. Mix with a fork until it just comes together and set aside.
In a small bowl mash the two bananas together with the back of a fork. Carefully fold the bananas and walnuts (if using) into the muffin batter and distribute evenly into the 12 muffin cups (or 36 mini muffin cups). Bake until they begin to brown on top and a toothpick comes clean when inserted in the center, about 20 to 22 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.